Plant Based Sushi Rolls

This recipe utilizes a variety of colorful, nutrient dense veggies and plants all balanced to incorporate proteins and healthy fats. I had to include some in season peaches as well! I love the freshness that some fruit gives a sushi roll. This spicy sauce, loaded with nutrients from avocado, cilantro, Udo’s Oil, nutritional yeast and cashews gives these rolls a little zest. Try them out while it’s still too hot to turn the oven on!

PLANT BASED SUSHI ROLLS

Makes: 4 sushi rollsTime: 20 minutes

METHOD

Begin by making the sauce: combine all ingredients in a blender and blend on high for 2 minutes. Check on consistency, adjust water if the mixture is too thick. Set aside.

Heat a skillet over medium heat and add garlic and grated cauliflower. Let this cook and stir frequently for 3-5 minutes, until fragrant and dry. Add vinegar and stir again. Remove from heat, add tapioca flour and Udo’s Oil - this will make the rice “sticky” - and scoop onto a large plate with a piece of paper towel laid on it. Cover the cauliflower rice with another piece of paper towel and pat excess moisture off. Set aside.

Heat tofu over a grill or a skillet until each side browns. Set all ingredients for the rolls around your cooking space, and lay a sheet of nori down on a dry surface.

Using a spoon, scoop cauliflower rice over 3/4 of the nori sheet, leaving about 1 inch at the far end of the nori bare. Arrange the rest of your veggies and tofu parallel to that bare space, about 1 inch from the close end of the nori sheet (see photo for details).

Spoon some of the sauce alongside the arranged veggies.

Roll the nori carefully until you reach the bare part of the nori. Wet hands, and pat the nori so that it binds to the piece it touches. Carefully cut into 6 pieces of sushi using a sharp knife.